Do you love Gingerbread? When it comes to the holidays, nothing is more traditional than homemade Gingerbread cookies during Christmas parties or celebrations. Since my mother didn’t like ginger, I didn’t have them as a kid but learned to love them as an adult. It is one of the reasons I love trying a variety of different gingerbread items during the holiday season. One of my favorites is probably some of the exciting coffee and latte drinks that various coffee shops offer during the holiday season. Last year, one of our mom-and-pop coffee shops had something I had never tried – gingerbread scones!
As some of you have been around here, scones may be my favorite dessert. I had them for the first time many years ago with my in-laws (back when we were still dating in high school). With clotted cream, they were the most fantastic fruit-filled dessert bread. What is odd to me is that, locally, most scones contain almost no fruit and are either chocolate or some traditional flavor. This is one of the reasons I knew I had to try the gingerbread scones when I was on the menu.
While they didn’t have clotted cream, I enjoyed the flavor but thought I could do a better job at home. After a bit of experimenting, we found the most fantastic recipe that is perfect for any holiday party or even Christmas morning. The sweetness is just right, and a bit of ginger bite makes them delightful. I also like that they are just as flavorful with or without the glaze (I like glaze if I cannot find clotted cream or an equivalent at Whole Foods).
If you want a recipe that is sure to impress, I highly recommend trying these delightful gingerbread scones. They are not only very fast to make but elegant enough for a holiday tea party or to give as gifts to someone special this holiday season. Just know that they are very addictive, and don’t be surprised if they finish them off quickly right out of the oven (a common problem with all cones in my household). Just make sure you let them cool off completely before you wrap them in parchment paper or put them in a container if you plan on gifting them.
Are you ready to try this delicious holiday scone recipe for yourself? You can find our full gingerbread scone recipe below. Also, don’t forget to tell us in the comments or on Instagram how your recipe turned out. We always love seeing how our recipes turn out for our readers!
Do you need more fun recipes for the holidays? Make sure to check out our full selection of homemade recipes here.
Homemade Gingerbread Scone Recipe
A delicious and traditional gingerbread scone recipe
- Prep Time: 15 Minutes
- Cook Time: 14 Minutes
- Total Time: 30 Minutes
- Yield: 6 Large Scones 1x
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup light brown sugar, packed
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
6 tablespoons salted butter, very cold and cut into cubes
3/4 cup whole milk
1/4 cup unsulphured molasses
Ingredients for glaze:
1 cup powdered sugar
2 ounces cream cheese, room temperature
1–2 tablespoons whole milk
Pinch of cinnamon
Holly sprinkles for decorating (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper. Set aside.
- Add the flour, baking powder, brown sugar, cinnamon, ginger, nutmeg, and cloves to a large mixing bowl and whisk to combine.
- Add the cold butter chunks to the mixing bowl and mix with your hands, ensuring the butter is thoroughly worked into the dry ingredients and the entire mixture is moistened.
- Create a small well in the center of the dry ingredients/butter mixture, pour the milk and molasses into the well, and mix with your hands until fully combined. The dough will be very sticky.
- Turn the dough out onto the prepared baking sheet and form it into a thick disk shape.
- Cut the dough disk carefully into 6 equal triangles using a sharp knife dipped in flour.
- Bake the scones for 15-16 minutes until lightly golden brown.
- Add the powdered sugar, cream cheese, pinch of cinnamon, and one tablespoon of milk to a mixing bowl and mix with an electric mixer until smooth. Add the additional tablespoon of milk if the glaze is too thick.
- Drizzle the glaze over the scones and top with a few holly sprinkles.
- Serve warm. Store any leftover scones in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.
About Susan Bewley
Susan Bewley is a professional writer who has been writing content online & in print format for over 10 years. As well, she is an alumni of the University of Louisville with a Masters Degree in Special Education. When not working as an online business consultant or ghost writing, she can be found writing on Budget Earth, on her own novel, or working with various entities in the pet industry.
